JPS58158145A - Preparation of thick malt syrup powder from reducing maltose - Google Patents

Abstract

PURPOSE:To prepare a thick malt syrup powder having a low hygroscopicity and good water solubility from reducing maltose, by using both of maltitol crystals and maltotriitol crystals as seed crystals. CONSTITUTION:A thick malt syrup of reducing maltose having >=50% meltitol content and >=10% maltotriitol content is concentrated to give about 15% or less moisture, and the resultant concentrate is then kneaded with maltitol crystals and maltotriitol crystals as seed crystals and if desired sorbitol crystals, etc. while kept at 50-140 deg.C to crystallize fully crystals, which are then pulverized by the conventional method.

Description

[Detailed description of the invention] The present invention relates to a method for producing reduced maltose starch syrup powder.

Reduced maltose starch syrup has maltitol as its main component.
It is composed of sorbitol, maltotriitol, etc. Odago bran alcohol, dextrin alcohol, etc. *It has a high quality and mellow sweetness, and is difficult to crystallize, and maltitol, the main component of the product, is #1 as a six-micron product. Because N is rarely used, it has attracted attention as a low-strength sweetener or food material, and today it is widely used in diet foods, health foods, etc.

As described above, reduced maltose starch syrup has very favorable properties as a low-calorie sweetener or food material, but on the other hand, its crystallization (11-terminal formation) is extremely difficult.
1 Even if an amorphous snack is prepared by the usual method, that is, concentration drying and pulverization, the powder is very absorbent, and when exposed to the atmosphere, it immediately becomes wet, sticky, and becomes sticky. arises,
If you leave it for longer, it will become liquid in a short period of time. Until now, only liquid products of this reduced maltose starch syrup have been commercially available, and powdered products have not been put into practical use to date.

As mentioned above, it is extremely difficult to make reduced maltose starch syrup into powder, but there have been several attempts to make it into powder.

A typical example is IIi special public @5a-1a4so.
The method of ν and 脣 1972-1!5514 is known.

These methods involve heating 1 ton of maltose starch syrup amorphous powder (powder obtained by concentrating, drying, and pulverizing reduced maltose starch syrup) while mixing it with a non-hygroscopic coated fine powder (11 or shelf alcohol, etc.). Then, by cooling, the powder to be molded is fused and fixed on the particle surface of the m-gen malt starch syrup powder, and the powder is fused and fixed with the help of the reduced malt starch syrup IIl/1 powder. This is what we are trying to prevent.

However, the slip-on method is complicated to operate, requires special equipment, and has a low product yield.

This has the drawback of increasing manufacturing costs. First, the products obtained by these methods have uneven quality and poor solubility, and the ratio of 11iK and other sugars increases, so the low calorie property that is the characteristic of R-maltose starch syrup is reduced. There are nine drawbacks: significant damage.

In light of these circumstances, the inventors of the present invention and others have conducted various studies in order to obtain a reduced maltose starch syrup powder free of the serious defects mentioned above. By using both (Japanese Patent Application No. 133543/1988) and maltotriitol crystals (Japanese Patent Application No. 14/05/1982) as crystal seeds, it is possible to obtain a low-line [O-reduced malt sugar syrup] with a high maltotriitol association. However, it has been found that making the powder into a non-hygroscopic powder is effective.

The present invention was completed based on the above-mentioned new findings, and consists of concentrating R5 in maltose starch syrup at a stage where the water content becomes less than #15, and maintaining the resulting nine-condensate at 50 to 140°C. Then, maltitol crystals and maltotriitol crystals are added as crystal seeds and kneaded, the crystals are thoroughly separated, and then the powder is made into a paste by a conventional method to prepare reduced maltose starch syrup powder. It's a method.

Reduced maltose water used in this paper has a maltitol content of SO4 or more, and a water with a maltotriitol content of 1Os or more is used.
? ：、、O-reduced malt essence candies can be made manually at a low price by grinding those with a high content of lytitol; However, even if maltitol crystals are added as crystal seeds, it is not possible to obtain high quality crystals. Such reduced maltose starch syrup can be prepared by known methods 1, for example, Japanese Patent Publication No. 40-2'0209.

Same 44-18898, Same 4 two 109'77, Same 5
According to the method described in 4-13511 etc., β-
Amylase alone, Moshikke β-anlase and α-1,6
- Glucosidase, * is hydrolyzed by the action of actinomycete amylase, and then removed from K by adding a volume of water. Furthermore, in the present invention, it is also possible to use a reduced maltose water having an extremely high maltotriitol content, such as one containing maltitol and maltotriitol in a ratio of about 1:1.

As crystal seeds, both maltitol crystals and maltotriitol crystals are used, and it is also possible to further add bitol crystals and the like. Furthermore, it is of course possible to use the reduced maltose starch syrup powder obtained by the present invention as a soybean.

Regarding the concentration and kneading of reduced maltose starch syrup in the present invention, well-known operations, devices, etc. can be applied to the same or with necessary modifications, and no special operations, devices, etc. are required. It is tatami.

For powdering, a method is used in which the solidified product obtained by subjecting the crystals to a thorough analysis after ls combination is pulverized using a mortar, a pulverizer, or the like in a conventional manner. It was. 6. If the precipitation of crystals after kneading is slow and a solidified product that can be crushed with a normal mechanical crusher etc. cannot be obtained,
At the stage where crystallization has progressed to the point where the kneaded material becomes plastic.

A method is also used in which the kneaded material is extruded through pores or small holes using an extrusion granulator or an extrusion granulator, and then a granular powder is produced by a conventional method.

The reduced maltose starch syrup III powder obtained by the present invention is the first
As shown in the figure, since it has low humidity and good solubility in water, it does not require a special container and can be easily broken down in the same way as sugar etc. It has the advantage of being possible.

Next, reference examples and examples of the present invention will be shown, and aspects of the present invention will be explained in detail.

Reference Example 1 A solidified product 80F obtained by concentrating high purity maltitol i[loo# to dryness under reduced pressure was transferred to a tray.

Leave it in a hot air dryer at 125°C. 1 hour later.

After kneading with a spatyl and leaving for another 15 minutes, the mixture becomes white and contains growing crystals, yielding a nona-ide. The obtained garden compound Fi becomes brittle when left to cool to a rich temperature.Then, it is crushed in a mortar and mt, p.

l 48.0~150.0℃! Obtained lucitol crystal powder Tsu Isg.

Reference example 2 High purity If maltotriitol (maltotriitol 95
．． 0 '4, maltitol α2 steamed rice, other 48%)l
ot was dissolved in anhydrous pyridine go-, and further ethanol 50- and acetane 50- were added and heated. After 9 minutes, 60Qa
I left it inside. After 30 minutes of standing, fine crystals began to precipitate, and then the mixture was allowed to cool to a moderate temperature for 2 days. Pass through the precipitated crystals.

The six crystals that were dried to obtain white image-like maltotriitol crystals L5t were Lp, 17Q2~1'19.5℃, (
(1) It was an anhydrous crystal showing D+1406.

Reference Example 3 High purity maltotriitol (maltotriitol 95.
OS, maltitol α2%, and other 4.10501F were dissolved in water, and the ta+ form concentration [aos (%irM)
Solution III was added to IIIL9, then this was heated to 80°C, 0.1 F of the crystals obtained in Reference Example were added, and after mixing at 80°C for 30 minutes, the mixture was left at room temperature overnight. This product has low hygroscopicity (&P-185, 3-187, 4'I
It was anhydrous crystal showing O,'(a)D + 14a9''.

Example 1 Ikan maltose starch syrup (sorbitol 516, maltitol 5, maltotriitol 15, others 5, concentrated [8
Concentrate 250F under reduced pressure.

Hogata-y sv, s fk FC1111L ft
*Next, transfer this to a tray, use 011 g of sorbitol crystal powder as crystal seeds, and obtain 1.5 F of maltitol crystals obtained in Reference Example 1.

0.3 t of maltotriitol crystals obtained in Reference Example 3 were added, thoroughly kneaded, and then stored at a constant temperature of 60° C. in a hot air dryer. When crystallization progressed and the mixture became cloudy and plastic, the plastic material was extruded through the pores, and after cooling, it was cut into particles with a knife. This granular C-like material is dried and aged at 601 to obtain 0 tons of highly mobile granular powder per day.

Kinko's granular iI# is stable for a long period of time (more than 6 coats of i1 temperature) using commonly used film wrapping scissors, and can be stored in a polyethylene container or glass bottle and used in the same manner as tapestry and gar. It had physical properties that could be used.

Example R Reduced maltose starch syrup (sorbitol 0.2%, q-ruti) -
kaoqk, maltotorite-&19.8LIII degree 〒5〒) IQOF is used, and this is
Maltitol crystal 0.8 furnace as a crystal seed,
Add 0.2 t of maltotriitol crystals, combine at 60℃ for about 1 hour, and store in a hot pot at 60℃.

Next, the crystals were cooled to room temperature and ground in a mortar to obtain reduced maltose starch syrup powder.

This powder was produced using only maltitol crystals as the crystal seed, and compared to a good powder, the increased water absorption at room temperature and constant temperature (60 liters) K was significantly reduced.

It showed stable physical properties. Friend, the pulverization when exchanging the powder was also much better than 1:1.

Example S A trowel containing maltitol and maltotriitol in a ratio of 1=1 [60 ounces of reduced malt-fixed syrup was mixed with concentrated L,
I trained it to 1III type Bun II & 1190 buns.

Next, this was transferred to a tray in a 60°C hot air dryer.

A crystal seed 0.6 furnace containing maltitol crystals and maltotriitol crystals in a ratio of 1:1 was added and kneaded. After crystallization (-conversion), it was ground in a mortar and the resulting powder was dried in a 11K oven to obtain reduced maltose starch powder 551. This powder did not aggregate even when left at room temperature, and was stable with cascading properties.

Comparative Example 1 Using the same reduced maltose starch syrup as in Example 3, pulverization was attempted in the same manner as in Example 3 using 0.6 g of maltitol crystal powder as a crystal seed.

However, in this case, the crystals hardly grew.

After solidification, only a transparent glass-like powder was obtained. If this powder is left at room temperature, it will form a knot within a few minutes.
Gradually dissolve in water.

Example 4 Reduced maltose starch syrup (-q-lunatel 80 liters, sorbitol 4-, maltotriitol 15%, dextrin alcohol 3 Ls, a degree 5 liters) was concentrated in a YuOO furnace under reduced pressure to reduce the water content. I got something.

The reduced maltose starch syrup powder 2.0 furnace obtained in Example 3 was added to this reduced product as a crystal seed, and the mixture was mixed at 60°C for about 1 hour.
The resulting solidified product was stored in a constant temperature room at 0"O and then cooled to room temperature and ground in a mortar to obtain 72 tons of reduced maltose starch syrup powder.
I got it. This powder was stable for a long period of 1'vl (6 months or more) when left at room temperature in a commonly used film package.

Figure 51111 shows the AII curve at room temperature and in a humid atmosphere [60°C], where ■ indicates the powder obtained in Example 3, ■ indicates the powder obtained in Comparative Example 1, and ■ indicates maltitol crystals and maltotriitol crystals. Represents powder mixed in a 1:1 ratio.

Nikken Chemical Co., Ltd.

Claims (1)

[Claims] Reduced maltose starch syrup is concentrated, and the resulting nine-chain fine product is 50 to 1
While keeping it at 40℃, add maltitol crystals as a crystal seed! Lutotriitol crystals are added and kneaded to sufficiently precipitate the crystals, and then powdered by the snow method to make mold. Method for producing Rftll fructose starch syrup appetizer powder, '